Latest User Comments

Very informative. Wondering whether LA-MRSA test will be a requirement in international trade of LA.

I would like to...

Course Availability

This course is only available to trainees days after purchase.
It would need to be repurchased by the trainee if not completed in the allotted time period.
This course is no longer available.
You will need to repurchase if you wish to take the course again.

Description

Prof David Lloyd will give an overview of the current situation and will focus his teaching to answer the following questions
• What is the prevalence of LA- MRSA in UK compared with EU and is it changing?

• With trade occurring between UK and LA-MRSA positive countries, what measures could be implemented to reduce the risk of importing LA MRSA?

• What are the risks to the health of pigs with LA MRSA?

• Are there any risks to pig workers,veterinarians or pork eaters?

• What advice would you give in the event of LA- MRSA being identified on a pig farm?

• How can pig producers and vets reduce the risk of LA-MRSA occurring on their units?

• Are there any additional risks on multispecies farms?

• Why do some countries have a high prevalence of LA-MRSA and what can we learn from them from the measures they have taken to reduce prevalence?

Objectives

On completion of this course the learner will gain knowledge of:

This course aims to give an overview of LA-MRSA and what it means for the pig industry.
To provide an update on the current situation.
Provide those working in the pig sector with the information they need to give practical advice to their and clients colleagues.

Professor Lloyd is a former President of the European Society of Veterinary Dermatology, the European College of Veterinary Dermatology and the Veterinary Wound Healing Association, and founding editor of the journal Veterinary Dermatology. He is an officer of the World Association for Veterinary Dermatology.

Current Accreditations

This course has been certified by or provided by the following Certified Organization/s: